The California Sandwich from The Market. (Credit: Vera Chinese)
You probably didn’t know this, but it’s “Meat Free Week” in the U.S., as well as the U.K. and Australia.
It’s a campaign to get people to think about eating less meat, whether for health, political or just personal reasons. It also encourages people to be more adventurous with food and hopefully try new vegetables, fruits, and whole grains.
If you’ve chosen to participate in Meat Free Week and are getting tired of eating salads, here are just a few of our favorite meat-free options on the North Fork. (more…)
Programa Sueños board member David Benthal and founder Jazmin Carillo at last year’s fundraiser. (Credit: Nina Nickerson, courtesy photo)
Programa Sueños, a non-profit organization that raises funds to provide educational benefits to the children of San Antonio el Angel, Guatemala, will host its third annual spring fundraiser Wednesday, May 18, from 6 to 9 p.m. at Bedell Cellars in Cutchogue. The event will feature bites from local restaurants and food purveyors, as well as live music and Bedell wines.
Founded by former North Fork resident Jazmin Carrillo whose family moved from Guatemala to the U.S. 10 years ago, the organization began by providing scholarship programs to 10 children in 2013. In three years, Programa Sueños, which translates to “dreams program,” has grown to benefit 235 children and now offers music and sports programs. It recently partnered with Colgate to also provide dental care for the children. (more…)
Then join Peconic Land Trust for its annual series of conversations with local farmers and food and beverage producers. Whether it’s a discussion on drinks with chef Noah Schwartz of Noah’s or dessert with Patty’s Berries and Bunches, there’s sure to be something for everyone. (more…)
Vine Street Café placed third for its mushroom bolognese sauce with penne pasta, tomato, parmesan and parsley. (Credit: Monique Singh-Roy)
Touch of Venice made a mushroom crostini with maitake, shiitake, oyster mushrooms, wild arugula, ricotta and Parmigiano-Reggiano. Grana of Jamesport made a bruschetta with roasted oyster mushroom, toasted walnut pesto and mushroom aioli dish.
While Shelter Island’s Vine Street Café served up a mushroom bolognese sauce with penne pasta, tomato, parmesan and parsley.
But the star of the shows was Noah’s with its duck confit and shiitake mushroom pan-fried dumplings, served with a mushroom and cabbage slaw in an orange miso sauce. (more…)